The Magic Behind Pork Ginger
Pork ginger, known in Japan as “butaniku no shogayaki,” is a delightful dish that showcases the beauty of simplicity. One of its standout features is the use of ultra-thinly sliced pork, which allows for quick cooking without lengthy marination. By preparing the meat in batches, you achieve a perfect sear rather than steaming it.
If you grew up enjoying this dish—whether you called it pork ginger or butaniku no shogayaki—you likely have your own cherished method of preparation. For those unfamiliar with it, this dish combines thin slices of pork marinated briefly in soy sauce, mirin, sake, and fresh ginger before being stir-fried with even more ginger. The result? A savory-sweet delight that pairs beautifully with hot white rice.
Thin Cuts for Maximum Flavor
While our recipe collection lacked a dedicated entry for pork ginger until now, I hesitated to create one due to the challenge of sourcing very thinly sliced pork—a staple found in Japanese markets catering to yakiniku (Japanese barbecue) or hot pot dishes like shabu-shabu and sukiyaki. However, thanks to nationwide chains like H-Mart and other Asian grocery stores offering these cuts, we can finally share this beloved recipe.
Though traditionally made with thin slices from tougher cuts such as shoulder or belly—which provide an ideal balance of fat and connective tissue—pork ginger can also be prepared using leaner options like tenderloin or loin if necessary. While these alternatives may lack some textural complexity compared to shoulder or belly cuts—with their delightful mix of chewy fat and tender meat—they still yield delicious results.
Keeping It Straightforward
The beauty of this recipe lies in its simplicity; there’s not much room for experimentation when it comes to ingredient proportions since they are largely based on personal taste—specifically my mother’s version! Over time I’ve streamlined the process by omitting grated garlic from the marinade while opting instead for julienned pieces of softened ginger at the end. Adding scallions provides a pop of color and flavor without complicating things further.
Some variations suggest creating a sauce after cooking; while I appreciate that approach’s creativity, I prefer sticking to my mother’s straightforward two-step method: marinate then cook!
Exploring Different Pork Cuts
In testing various cuts for this recipe—including thinly sliced shoulder, loin, belly—and even slivers from tenderloin—I discovered each option has its merits! While all versions were tasty enough to enjoy over rice (with varying degrees of moisture), thicker cuts required longer cooking times but offered richer flavors due to their higher fat content.
When selecting your meat at Asian markets: yakiniku-style slices are typically around 1/8-inch thick (3mm), while shabu-shabu cuts are thinner at about 1mm. My personal favorite was made using 1/8-inch-thick shoulder slices because they provided an enjoyable chewiness alongside rich flavors—but feel free to experiment!
Stir-Frying Tips & Serving Suggestions
As with any stir-fry dish, avoid overcrowding your pan whether you’re using a wok or skillet; achieving browning without steaming is key! Even if things don’t go perfectly—like if your pan isn’t hot enough—the final product will still be delicious regardless if you used premium quality pork or standard options.
I typically serve my pork ginger simply over white rice accompanied by pickles but consider incorporating it into more elaborate rice bowls too! A must-try addition is kizami shoga—pickled julienned ginger—which adds brightness and acidity that complements both flavor profiles beautifully despite being salty itself!
Japanese Ginger Pork (Butaniku no Shogayaki) Recipe
Ingredients:
- Two 2-inch pieces fresh ginger (2½ ounces; 72g): one piece peeled & grated; one piece peeled & julienned
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- ⅛ teaspoon ground white pepper
- 1 pound thinly sliced pork butt (about ⅛ inch thick)
- 2 tablespoons neutral oil (e.g., canola), divided
- Two scallions sliced thinly
- Cooked short-grain rice for serving
- Kizami shoga for garnish (optional)
Instructions:
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In a medium bowl combine grated ginger with soy sauce,mirin,sake,and white pepper.Add thinly sliced pork tossing well.Let marinate between15–30 minutes.
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Heat wok/cast iron skillet over high heat adding half oil once smoking.Add half marinated pork spreading evenly.Cook undisturbed for about minute then stir until just cooked through.Transfer onto plate.Repeat process.
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Add juliennedgingerto pan,cooking briefly until fragrant.Turn off heat add scallions tossing together.Serve immediately alongside rice garnishedwith kizami shogaif desired.
Notes:
Thinly sliced meats can be sourced from specialty markets.Having trouble finding them? Leaner alternatives work too! Kizami Shoga adds zingy flavor contrast making every bite memorable! Cooked leftovers keep well refrigerated up-to-a-week,great served cold atop warmricefor lunch!
Enjoy crafting this simple yet satisfying meal that’s sureto becomea family favorite!